酶解罗非鱼骨提取胶原多肽的工艺优化
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摘要
以罗非鱼骨为研究对象,研究其胶原蛋白酶解为胶原多肽的工艺。通过单因素和正交试验,以水解度和胶原蛋白提取率为考核指标,确定了酶解罗非鱼骨的最佳用酶为碱性蛋白酶,最佳工艺条件为:酶解4 h,加酶量4 000U/g,pH 10.5,底物浓度4.5%。在此条件下,鱼骨的水解度为28.81%,胶原多肽提取率为45.02%。试验为深入研究和开发罗非鱼骨胶原多肽及其相关产品提供了理论和技术基础。
It was studied that there was technology optimization of extracting collagen peptide from tilapia fishbone by enzymatic hydrolysis. Through single factor and orthogonal experiments, it was determined that optimum enzyme of hydrolyzing tilapia fishbone was alkaline protease with the degree of hydrolysis and collagen peptide extraction rate as the evaluation index. The optimum enzymatic hydrolysis condition was that hydrolysis time 4 h, enzyme concentration 4 000 U/g, pH 10.5, substrate concentration 4.5%. Under this condition, the degree of hydrolysis of fishbone was 28.81%, and the extraction rate of collagen peptide was 45.02%. This experiment could provide theoretical and technical basis for further research and development of tilapia fishbone collagen peptide and its related products.
It was studied that there was technology optimization of extracting collagen peptide from tilapia fishbone by enzymatic hydrolysis. Through single factor and orthogonal experiments, it was determined that optimum enzyme of hydrolyzing tilapia fishbone was alkaline protease with the degree of hydrolysis and collagen peptide extraction rate as the evaluation index. The optimum enzymatic hydrolysis condition was that hydrolysis time 4 h, enzyme concentration 4 000 U/g, pH 10.5, substrate concentration 4.5%. Under this condition, the degree of hydrolysis of fishbone was 28.81%, and the extraction rate of collagen peptide was 45.02%. This experiment could provide theoretical and technical basis for further research and development of tilapia fishbone collagen peptide and its related products.
引文
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[3]THANASAK SAE-LEAWA,SOOTTAWAT BENJAKULA,NALAN GOKOGLU,et al.Changes in lipids and fishy odour development in skin from Nile tilapia(Oreochromis niloticus)stored in ice[J].Food Chemistry,2013,141(3):2466-2472.
[4]INWOO BAEA,KIYOSHI OSATOMIC,ASAMI YOSHIDA,et al.Biochemical properties of acid-soluble collagens extracted from the skins of underutilized fishes[J].Food Chemistry,2007,108(1):49-54.
[5]谭芸,朱佳杰,甘西.广西罗非鱼产业的现状分析及提高竞争力的措施[J].科学养鱼,2014(7):4-5.
[6]苑艳辉.水产下脚料综合利用研究之进展[J].水产科技情报,2004,31(1):44-48.
[7]QIAN JUNQING,ZHANG HONGYONG,LIAO QIYUAN.The properties and kinetics of enzymatic reaction in the process of the enzymatic extraction of fish oil[J].Journal of Food Science and Technology,2011,48(3):280-284.
[8]彭燕,李瑞伟,巩育军,等.罗非鱼加工下脚料的营养成分分析及评价[J].茂名学院学报,2010,20(6):18-20.
[9]RODRIGUEZ N R,DIEGO S M,BELTRAN S,et al.Supercritical fluid extraction of fish oil from fish by-products:A comparison with other methods[J].Food Engineering,2012,109(2):238-248.
[10]RUI DUAN,JUNJIE ZHANG,XIUQIAO Du.Properties of collagen from skin,scale and bone of carp(Cyrinus carpio)[J].Food Chemistry,2008,112(3):702-796.
[11]张晓霞,刘盛取,李国英.碱法水解黑鱼鱼鳞及制备多肽螯合钙工艺的研究[J].食品科技,2010,35(12):130-134.
[12]BERGROS INGADOTTIR,HORDUR G KRISTINSSON.Gelation of protein isolates extracted from tilapia light muscle by p H shift processing[J].Food Chemistry,2010,118(3):789-798.
[13]杨露.马面鱼骨胶原多肽的制备及其抗氧化活性[D].广州:广东工业大学,2012.
[14]JUNJIE ZHANGA,RUI DUANA,LEI HUANG,et al.Characterisation of acid-soluble and pepsin-soluble collagen from jellyfish(Cyanea nozakii Kishinouye)[J].Food Chemistry,2014,150(5):22-26.
[15]郭清泉,张兰威.食品中活性肽的研究[J].食品与机械,1999,6(3):12-13.
[16]ELANGO JEEVITHAN,WENHUI WU,NANPING WANG,et al.Isolation,purification and characterization of pepsin soluble collagen isolated from silvertip shark(Carcharhinus albimarginatus)skeletal and head bone[J].Process Biochemistry,2014,49(10):1767-1777.
[17]付文雯.牛骨胶原多肤鳌合钙的制备及其结构表征[D].武汉:华中农业大学,2010.
[18]ANGUCHAMY V,MUTHUVEL A,THANGAVEL B.Isolation and characterization of thermostable collagen from the marine eel-fish(Evenchelys macrura)[J].Process Biochemistry,2013,48(10):1592-1602.
[19]QIUFANG LIANG,LIN WANG,WEIHONG SUN,et al.Isolation and characterization of collagen from the cartilage of Amur sturgeon(Acipenser schrenckii)[J].Process Biochemistry,2014,49(2):318-323.
[20]刘绍.食品分析与检验[M].武汉:华中科技大学出版社,2012.